Description
Follow these simple steps to make classic Flounder Francaise, featuring delicate fish fillets sautéed and finished in a bright lemon-butter-wine sauce.
Ingredients
Scale
- 4 (4 ounce) flounder fillets
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup olive oil
- 4 tablespoons unsalted butter, divided
- 1/2 cup dry white wine (like Pinot Grigio)
- 1/2 cup low sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Pat the flounder fillets dry with paper towels. Season both sides lightly with salt and pepper.
- Set up a dredging station: Place the flour in one shallow dish and the beaten eggs in another.
- Dredge each fillet first in the flour, shaking off any excess. Then, dip the floured fillet completely into the egg mixture, allowing excess egg to drip off.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat until the butter melts and foams.
- Carefully place the coated fillets in the hot skillet, ensuring not to overcrowd the pan. Cook for 2 to 3 minutes per side until golden brown and cooked through. Remove the fish to a warm plate.
- Add the remaining 2 tablespoons of butter to the same skillet. Once melted, pour in the white wine and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
- Pour in the chicken broth and lemon juice. Bring the sauce to a simmer and cook for 2 to 3 minutes until the sauce slightly reduces.
- Remove the skillet from the heat. Stir in the fresh parsley. Taste the sauce and add more salt or pepper if needed.
- Return the cooked flounder fillets to the pan briefly to coat them in the sauce. Serve immediately, spooning extra sauce over the fish.
Notes
- Do not overcook the flounder; it cooks quickly and becomes dry if left on the heat too long.
- Use fresh lemon juice for the best flavor in the sauce.
- If you do not have chicken broth, you can substitute it with water, though the flavor will be less deep.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Sautéing
- Cuisine: French Inspired
Nutrition
- Serving Size: 1 fillet
- Calories: 280
- Sugar: 1
- Sodium: 250
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 0
- Protein: 28
- Cholesterol: 150